Process and apparatus for molding bread dough



, April 3, 5- A. w. BURDETT HAL 2,373,012.

PROCESS AND APPARATUS FOR MOLDING BREAD DOUGH Original Filed Jan. 29,1944 2 Sheets-Sheet 1 April A. w 'BURDETT EATAL 2,373,012

PROCESS AND APPARATUS FOR MOLDING BREAD DOUGH Origin a1 Filed Jan. 29,1944 2 Sheets-Sheet 2 Patented Apr. 3, 1945 NITED PROCESS AND srArgsasraoiz nrrmaa'rns roa MOLDG BREAD DOUGH sibert'vv. Burdett, New York,Pelham Manor, and Albert Richard Tannous, lE. Tolley, Garden City, N.Y., assignors to Ward Baking Company, New York, N. Y., a corporation ofNew York Continuation of application Serial No. 520.260,

January 29,

1944. This 1944, Serial No. 548,580

17 Claims.

The quality and texture of bread is influenced very markedly by themolding of lumps of dough into loaves for baking. In an effort to avoidlarge holes or voids it has heretofore been customary to pass the lumpsof dough through successive pairs of rolls whereby the lumps areflattened and elongated into sheets, or pancake forms, and then to curlthe flattened dough in the same direction as that in which it passesthrough the sheeting rolls. The sheeting step served to squeeze out orbreak up the larger holes and pores and to stretch or work the cellularstructure of the dough in the direction of elongation and thus refinethe grain. In the curling step the doughwas squeezed and compacted inthe same direction as in the sheeting step and particularly at or nearthe surfaces of the sheet, or pancake, and the resulting loaf of breadwas toughened and hardened in corresponding layers of the resultingscroll.

The uneven texture produced thereby might be observed in the form ofwhorls in the resulting bread when sliced crosswise. Moreover there wasa tendency to enclose air pockets, or a failure to eliminate-them duringcurling, leaving large voids or holes in the loaf. Inasmuch as theelongation was primarily in a single direction transverse of the loaf,the porosity was not uniform in a direction lengthwise of the loaf andtransverse of the direction of rolling.

The localized compacting and variation in pore or cell size also gaveslices of the bread a darker and non-uniform color, inasmuch as a whitecolor is obtained by small uniform reflecting surfaces, whereas largepores cause shadows and compacted layers do not have good reflectingsurfaces. Both of these divergencies from a uniform, small, cell sizetended to darken the appearance of the bread slices. The outer surfaceof the loaves was hardened particularly by curling in the same directionas the sheeting, which resulted in a harder crust on the baked loaf.

These various irregularities in the loaf are obviated by our presentinvention which produces a loaf of substantially uniform cellularstructure with a uniform size of pores and without localized hardening rtoughening. Also bread is produced by our present process which has amore tender crust.

In our present invention the mas of dough is sheeted in onedirection,.as by passing through a series of rolls and preferablyextended to a length approximating that of the loaf to be formed. Thesheet is then curled in a direction application August d,

transverse to its direction of'sheeting, preferably at right anglesthereto and curled into a scroll.

The grain or cell structure is thu stretched or worked in crossdirections avoiding the danger of overworking in either direction anproviding greater evenness and uniformity of structure. Also large cellsor voids are broken down more effectively and uniformly and theopportunity for the entrapment and the inclusion of air and theformation of air pockets in the molded dough is avoided. The resultingcurled loaf need not be rolled as tightly as is necessary when the sheetis curled in the same direction as its elongation during sheeting.

leading edge of the sheet is then curled and the sheet rolled to acompleted scroll while moving in a direction transverse to that of itsmovement through the sheeting rolls.

The various features of our invention are illustrated by way of examplein the accompanying drawings in which Figs. 1 and 2 are comparativeviews of slices cut lengthwise from two baked loaves made from the samebatch of dough. The dough piece of Fig. 1 was molded in the method andapparatus of the present invention; the dough piece for Fig. 2 wasmolded in a conventional drum-type molder;

Fig. 3 is a schematic view, showing the path of travel of a dough piece,in the first two steps of its travel through the molder, namely,flattentangt, transferring and depositing on a traveling Fig. 4 is adiagrammatic plan view of the belt and of the dough piece being coiledthereon;

Fig. 5 is an enlarged perspective view showing the coiled-up piece as itleaves the coiling device, its trailing edge having been slightly openedto show the coalescing action of the dough;

Fig. 6 is a schematic diagram of a molder embodying the presentinvention and showing the travel of the dough pieces during the coilingand coalescing operations;

Figs. 7 and 8 are diagrammatic views showing the arrangement andoperation of the coiling device and the top run of the conveyor belt,Fig. 7 showing the dough piece entering the coiler, Fig. 8 showing itsposition as it is about to leave the coiler;

Fig. 9 is an end elevation of a dough piece molder partly in section,embodying the invention in a preferred form. certain parts being omittedto simplify the description; and

Fig. 10 i a front view of the molder shown in Fig. 9 with parts removed.

The texture of the cut surface I in Fig. 1 is ven and uniform, largevoids are absent and the top crust is smooth and tender; whereas the cutface 2, Fig. 2, has numerous voids 3 of considerable size and the topcrust has pockets 5. Moreover, the face 2 shows whorls, indicated by thelines 5, and occasional uneven areas t, presenting a loaf structure notuniform in texture and porosity.

The commercially satisfactory uniform slice, Fig. l, and the lesssatisfactory product, Fig. 2, owe their difierent qualities almostentirely to the improved mode of operation which is characteristic ofthe molder herein described; all the other baking operations such asdough mixing, dividing, proofing and baking being identical for bothslices. The texture shown in Fig. 1 is preferred by consumers on accountof its attractive appearance and superior eating qualities.

The diagrammatic views Figs. 3 to 8, inclusive, depict the mode ofoperation of a molder embodying the present invention.

Referring to Fig. 3, numeral l indicates a lump of dough ofpredetermined weight and size con= ditioned ready for molding. The firstoperation in the molder is to form the piece i into thick pancackeshape, shown edgewise at 8. The longest dimension, 9, of dough piece 8is preferabl made somewhat less than the length of the pan in which theloaf is to be baked. Any suitable means may be employed to form the lumpinto the fiat shape 8, although the train of sheeting rolls shown inFigs. 9 and 10 is preferred.

The fiat thick piece 8 having been formed, it is at once deposited onthe top run of a traveling conveyor belt ill with its longest dimension,9, lying crosswis of the belt, It is preferably deposited by beingflipped or tossed from the position 8 so as to fall freely in the'mannerindicated by the broken curved arrow in Fig. 3. The piece lands evenlyin fiat position on the conveyor and inverted.

In the diagrammatic plan view Fig. 4 the piece I l is shown as it landson the face of the belt Ill. The arrow It indicates the line of travelof the dough piece 8 toward the belt In and the arrow l4 indicates theline of travel of the belt.

Referring now to schematic Fig. 6, the upper run of belt i is showntraveling toward the right carrying the flattened dough piece along. Thepiece it while in transit commences to coil up when its advancing edgeIt engages the flexible dough piece coiler ll, as is shown in enlargeddetail, Fig. '7.

Coiler ll comprises a broad flexible rectangular flap-like memberpreferably made of wire mesh, mesh chain, or other yieldable material ofweight appropriate for the duty required of it. Its width is about thesame as the width of belt l0. One end is secured to a supporting bar islocated above and spanning the width of the conveyor, as indicated inFigs. and 4. A considerable portion of the apron-like dough piece coiler(I normally drags on the upper face of conveyor ill, but its free edgeportion I9 is adapted to be momentarily flexed and lifted by successivedough pieces as they pass in regular order underneath the coiler H, fromis to ill.

The mesh face of the coiler engages and bends the front edge 20 of theadvancing dough piece l5 upwardly and gently commences to coil it uponitself. Thus the coiler converts each flat dough piece into looselyrolled-up scroll form while the piece is being carried flatwise on theupper run of the belt. Such a scroll, 2 i is shown in Figs. 4 and 5.This scroll being made from a short thick flat, pancake-like piece ofdough i i, usually has only one, or one and a half turns, asdistinguished from three to five turns heretofore deemed necessary.Also, it results from very. gentle light-pressure rolling action, whichleaves the ends of the scroll only moderately sealed so that any gasformed during further fermentation, or which may have been entrappedbetween the' convolutions is allowed to escape more freely than ispossible where multiple tightly rolled convolutions are used. Thisreduces the likelihood of large voids being developed in the finishedloaf.

After the coil leaves the free edge IQ of coiler ll it is ready for thebake pan except that a short time is required to allow the convolutedsurfaces to coalesce and the scroll to become a unitary iece. In Fig. 5the part it of the scroll 2i is shown as having been pulled away, toillustrate such coalescing portion 22.

To give the scroll the necessary time for becoming a unit it is causedto move over a stationary table. surface 23 without slipping. Its motionis that of rolling a cask and is accomplished in the present machine byapplying at the top and bottom of the scroll M, Fig. 6, only enoughpressure to produce the desired rolling movement and to hold the scrollto its original size.

The scroll is kept rolling by the movement of the bottom run of belt if]toward-the left in the direction of the arrow, Fig. 6, until the doughconvolutions have had time to unite into one body. After coalescing thefinished scroll is delivered from the machine, either into a catcher 26,or directly into a bake pan (not shown).

The dough pieces 25, upon leaving this molder, Fig. 6, have a rathercrude appearance, as shown in the enlarged perspective view, Fig. 5, butafter having been placed in the pans and expanding through fermentation,they nevertheless assume the shape of the pan and develop well formedcrowns. The final baked loaf is acceptable in shape and appearance, andits texture and uniformity of cell structure are superior to thatproduced in earlier types of dough molders.

Having pointed out diagrammatically in Figs. 3 to 8 and having explainedin general the structure and mode of operation of a molder embodying theinvention, brief reference may be made now to certain earlier types ofmolders, in order to make comparisons that shall more clearly show theadvantages, novel features and inventive ideas embodied in the newpreferred structure as illustrated in Figs. 9 and 10.

Heretofore certain molding machines have been constructed on the theorythat if dough lumps of uniform size are passed through sheeting rolls,as a first step in the molding operation, and if the rolls are set closeenough to produce a thin sheet of dough, then all large bubbles of airor gas would be squeezed or wrung out and large cavities in the finalloaf would be avoided. In operation those earlier molders wound up thethin dough sheets into tight scrolls, usually three to five turns foreach scroll. Again the coil was subjected to rolling and squeezing, theidea being to deliver only perfectly shaped cylinasvaoia drical doughpiece scrolls from the molder. Oven attendants came to regard thedelivery of perfectly formed cylindrical dough scrolls as standardrequirement for a good molding machine.

However, it has been found almost impossible to make a tight scroll ofany considerable number of turns of thinly sheeted soft dough withoutentrapping undesirable random amounts of air between the convolutions orin the incipient colds or crevices of the dough. The air would finallyexpand upon heating, or mix with gas upon further fermentation and socreate voids or holes in the'finished loaf.

In the conception of the present invention the earlier theories justalluded to have been disregarded because it is realized that for mosteffective molding the machine should be adapted to perform all of thesteps of a moldingoperation with the least possible amount of doughmanipulation and without any avoidable degree of stretching, squeezingorotherwise punishing" the light material. Therefore, the present molderis designed to produce its dough scroll with as few winding convolutionsas are feasible, with no unnecessary squeezing or working of the coilafter it has been given its initial approximately cylindrical shape,Fig. 5, and finally to gently roll the scroll for a sufilcient period oftime to insure thorough coalescence or union into one mass, and depositthe same into a bake pan without any additional working or forming forthe purpose of producing an accurately formed cylindrical shape.

From the explanation given of diagrammatic Figs. 3, 4 and 6, it will berecalled that dough lumps l, of uniform weight and size, are formed intothick pancakelike pieces 8.

In Fig. 9 a series of conventional sheeting rolls are shown for thatpurpose, consisting of coacting pairs of rolls 26, 21, 28. They arearranged in a train that presents a downwardly loped passage way 29. Thespeed of'rotation of successive pairs is lowest at 26 the initial pairof the train, and fastest at 28 the delivery pair. The rolls are set farenough apart so that a dough piece 8 will be produced whose thicknes andwidth are preferably such that the length 9 in the direction of thepassageway 29 shall be a little less than the length of the pan in whichthe loaf is to be baked.

It is to be observed that the forming stress to which the lump of doughl is subjected in order to produce the thick dough piecev 8 i onlymoderate, although adequate to squeeze out some of the gas alreadypresent in the lump. The queezing action is carried only to a pointwhere the longest dimension of the flattened dough piece is slightlyless than the length of the pan. Under those conditions the gluten isadequately stretched without creating faults in the dough piece thatultimately can develop void in the baked loaf.

Numeral 30, Fig; 9, indicates a. thick dough piece which has emergedfrom the passageway 29 between the sheeting rolls and is being flickedonto the conveyor l so as to land on the belt flatwise, as at H, withits lengthwise dimension 9 cross- Wise of the belt. This flicking isdone by drum 62 as follows: e

The cylindrical working surface 3! of the drum is smooth and revolves inthe general direction of travel of dough pieces as they emerge from therolls 28. Drum I2 is located lower than the train of sheeting rolls andhas a portion 3! of its working face projecting into and throughthepassageway 29, extended. The fiicking'or tossing of piece 30 by drumi2 is accomplished without arresting the movement of the dough piece orof the belt. Piece 8 contacts the drum as shown and tends to followaround the drum and be projected out toward the left. As the piecedeparts from the last pair of sheeting rolls, 28, it is tossed so as toland flatwise on the moving conveyor l0. Any undesirable deforming ofthe shape of the dough piece is avoided because it lands on thebelt-evenly, all at once, and in correct alinement; whereas if only apart of the dough piece were to contact the belt at one time the beltmovement would distort the piece.

The flicking action of drum I2 is a novel and advantageous means fortransfer from sheeter rolls to a conveyor where abrupt change ofdirection of a fiat dough piece without deformation is required.

The traveling apron conveyor or belt in is mounted on a driven roller32, connected to a motor 33 by drive chain 34. The other end of conveyor18 is mounted on an idler roller 35 provided with a suitable take-updevice (not shown) for tensioning the belt. The top run of belt l0 maytravel at right angles to the direction of delivery of the dough piece 8from passageway 29, for example, toward the right, Fig. 6, or toward theleft as in Fig. 10.

The purpose of this right angle arrangement of passageway 29 and drum l2with respect to the direction of travel of the top run of the belt IOisto feed the piece 8 in one direction along passageway 29 and immediatelyroll it up in a direction at right angles, as the next step in sucha wayas to expel any large bubbles that happen to be in the dough piece orelse change them into a considerable number of very small bubbles. Alsothe dough is gently worked in a verse to its elongation in the sheetingrolls 25-28.

Fig. 4 shows that sheeting is in the direction of the arrow l3 andcoiling is in the direction of arrow l4.

Referringmore specifically to the lccation of drum I2 for tossing andinverting the dough piece, Fig. 9 shows that the top I 0 of the conveyorbelt is situated lower than the portion 3| of the working surface ofdrum l2 and the right-hand marginal edge 36 of the belt is about evenwith the left-hand rim portion of the drum.

It has been explained in connection with Figs. 4, 6, '7, 8 how a scrollis formed by a dough piece coiler H which is shown in Fig. 10, but isomitted from Fig. 9 for the sake of clarity A curved guide 31 isprovided to direct the coiled dough piece around the end of the conveyorl0 and onto the lower stationary table 23.-

The guide 31 is made in the form of a semi-circular housing that extendsaround the delivery end of the run and presents an annular runway 38 toreceive the coils as they emerge from coiler ll. Guide 37 conducts thepieces around half the periphery of the driven roller 32 and into thestraight delivery passageway 39.

Guide 31 is hinged at its bottom edge 40 to the table 29 and its freeend is urged toward the right, Fig. 10, by means of a light spring 6!,that causes 31 to exert sufficient pressure against the coils to keepthem rolling while passing around roller 32 and into delivery run 39,thus avoiding undue squeezing or pressure of the soft dough.

A. stationary but adjustable table surface 23 is spaced below the returnrun of belt l0 which travels toward the right in the arrangement shownin Fig. 10 and toward the left in the modi-' fled form Fig. 6. Table 23forms a bottom for dedire'ction translivery passageway 39; beingnormally immovable during the operation of the molder. The table isadjustable down and up for varying the vertical distance between itselfand the lower run of the belt so as to change the height of deliverypassageway 39, through which the rolled-up dough pieces pass towardtheir place of delivery 24. The purpose of c the height of thepassageway 39 is to enable the top portion of each coiled dough piece tobe kept in contact with the bottom run of conveyor It.

The height of passageway 39 should be appropriate to cause the movementof the conveyor to keep the scroll 25 rolling on table 23 until it comesto the end of run 39 where it is discharged.

Preferred means for raising or lowering the table 23 is shown in Fig.consisting of a pair of toggles d3, d3, pivoted at their lower ends to afixed support Mi and at their upperends to the table. The middle joints355, 352, of the toggles are connected together by a tie-rod be that canbe lengthened'or shortened by means of turnbuckle connections dfloperated by a conventional hand wheel at fixed to rod it.

In use, the toggle device is adjusted to keep the lower run of the beltI!) fairly in contact with the tops of the coiled dough pieces from thetime they leave the curved runway 38 until they are delivered fromstraight passageway 39 at the catcher 25 From the description anddrawings it will be clear that since the dough piece, Fig. 5, can becoiled up in from one to one and a half turns there can be only aminimum of superficial dough area requiring to be coalesced in order tocreate tions was greatly increased and so it was deemed necessary toroll the piece forcibly in an attempt to squeeze air out from betweensuch multiple convolutions. The overworked surface of the thin sheetresisted coalescing action and frequently developed in the final loaf apronounced series of whorls, such as are present in the sliceillustrated in Fig. 2.

Moreover, the thin sheeting and consequent tight rolling caused theconvolutions at the ends of the coil to become sealed, therebypreventing gas from escaping at the ends of the roll while it was beingformed.

All such disadvantages have been entirely overcome in the present molderby the novel arrangement and mode of operation of the sheeting, coil--ing and coalescing mechanism.

From the foregoing description, it will be seen that the molder hereindescribed attains the stated objects of the invention, namely, toprovide a molder of simplified structure wherein loaves of bread areproduced with the desirable characteristics of uniform fine grain,improved color, absence of voids and crust breaks and possessingsuperior chewing qualities.

Chewing qualities are improved because of the regularity of thedisposition of the cell walls in the fine-grained loaf, Fig. 1, and forthat reason such texture is favored by consumers.

Tlte fine even uniform grain of the cut surface, Fig. 1, gives theeffect of increased whiteness, supposedly because the shadows in thesmall cavities of fine-grained loaf surfaces are not so intense as theshadows in larger cavities, Fig. 2.

and therefore the whole slice takes on a whiter appearance, which is ofcommercial advantage in the baking industry.

Having thus described our invention, what we claim is:

1. A dough molder comprising in combination a train of pairs of rollerspresenting a downwardly sloping passageway for dough pieces; a rotarydrum situated with a portion of its rim extending across said passagewayand adapted to be engaged by rolled flat pieces emergingfrom the trainand adapted to flick said pieces in regular order away from the train; aconveyor extending transversely to the direction of emergence of thedough piece from said passageway, being situated to receive fiatwise,dough pieces flicked from said drum; a coiling device cooperating withthe upper run of said conveyor intermediate the ends thereof and adaptedto coil the fiat dough pieces into loosely formed scrolls; a tablespaced below the bottom run of the conveyor and presenting a deliverypassageway for dough pieces impelled by the said bottom run; and acurved annular runway for guiding newly formed scrolls into saiddelivery passageway, the combinedlength of the said annular runway andthe delivery passageway being sumcient to cause the convolutions of thescrolls to coalesce and form each coiled dough piece into a unit massbefore delivering it from said passageway.

2. In a machine for molding dough pieces and the like means for shapinga dough lump of predetermined size into a flat elongated piece;comprising coacting pairs of rolls arranged in a train presenting adownwardly sloped passageway, the distance apart of the rolls of eachpair being such that the thickness and width of the flat elongated pieceformed thereby shall be such that the length of the piece in thedirection of the passageway shall be slightly less than the length ofthe pan in which said piece is to be placed for baking; a conveyorbeltmounted below said train of rolls and adapted to travel substantially atright angles to the direction of said passageway; a drum mounted forrotation intermediate the said tr'ain and belt, a portion of the drumrim extending across the path of travel of dough pieces as they emergefrom the rolls. being adapted to be engaged by and to flick said doughpieces fiatwise onto the belt in regular order, the long dimension ofeach piece lying crosswise of the elt.

3. In a machine for molding dough pieces and the like; means for shapinga dough lump of predetermined size into a fiat elongated piece, thelongest dimension of which is slightly less than the length of a paninto which said piece is to be placed for baking; means for forwardingsuch fiat piece in the direction of its length; a conveyor belt mountedbelow said shaping means and adapted to travel substantially at rightangles to the direction of forwarding movement of said piece; a drummounted for rotation intermediate the said shaping means and belt, aportion of the drum rim being situated across the forwarding path ofsaid flat piece and adapted to.

be engaged thereby, the speed of said rim being appropriate to impelsaid piece so as to cause it to land fiatwise on the belt, with the longdimension of the piece lying crosswise of the belt.

4. In a dough molder, a conveyor adapted to transport flattened doughpieces while subjecting them first to a coiling operation, secondly to arolling and coalescing operation and finally delivering them from themachine; said conveyor comprising a belt having an upper run arrangedtor receiving said flattened pieces; a coiler apron located above andcooperating with said run intermediate the ends thereof to convert saidflat pieces into scroll formation; said conveyor including a drivenroller located at the end of said run; a curved guide extending aroundthe driven roller {and spaced therefrom to present an annular runway,the upper end of said guide being spring pressed toward the roller, thelower end of said guide being hinged at its bottom; a table spaced belowthe lower run or the belt and constituting the bottom of a deliverypassageway communicating with the annular-runway deflned by said curvedguide; means for adjusting said table to vary the vertical distancebetween itself and the lower run or the belt, thereby changing theheight of such delivery passageway to enable the top portion of eachscroll formation while in transit to be kept in contact with the bottomrun of the conveyor.

5. In a machine for molding dough pieces and the like; means for shapinga lump of dough of predetermined size into flat elongated formcomprising coacting pairs of rolls arranged in a train into scrollformation; a driven roller supporting the conveyor at the end of saidrun; a yieldably mounted curved guide extending part way around thedriven roller and spaced therefrom to present an annular runway; a tablespaced below the bottom run of said belt and constituting the bottom ofa delivery passageway communicating with the annular runway, the bottomrun of the belt constituting a traveling top for said delivery passage-'way. i

6. A dough molder comprising in combination a train of pairs of rollerspresenting a downwardly sloping passageway for dough pieces, a conveyorextending transversely to said-passageway to receive dough pieces fromsaid passageway and a curling device to coil flat dough pieces on saidconveyor in a direction transverse to said passageway into looselyformed scrolls.

'7. A dough molder comprising a belt conveyor having an upper run and alower run, a train of pairs of rollers presenting a passageway for doughpieces transverse to the direction of travel of said upper run 01 saidconveyor and delivering said dough pieces thereon withoutchangeotdirection, a curling device cooperating with the upper run of saidconveyor to coil the flat dough pieces transverse to thadirection oftheir movement through said passageway into scrolls, a teble spacedbelow the lower run of said conveyor and forming therewith a deliverypassageway for said curled dough pieces and a curved semi-annular runwayfor guiding scrolls from said upper run to the passageway below saidlower run.

8. Apparatus for molding dough which comprises pairs of flattening rollsthrough which a mass of dough may pass in one direction, means forcoiling the flattened mass from said rolls and means for feeding andorienting said flattened mass from said rolls to said coiling means inposition to coil it in a direction transverse to its passage throughsaid flattening rolls.

I 9. Apparatus for molding dough which comprises a downwardly extendingseries of pairs of spaced flattening rolls, a belt conveyor to receivethe flattened dough from said rolls and movng in a direction transverseto the feed of dough through said flattening rolls and means to coilsaid flattened dough on said conveyor.

10. Apparatus formoldin dough which comprises a downwardly extendingseries of pairs of spacedflattening rolls, a belt conveyor to receivethe flattened dough from said rolls and moving in a direction transverseto the feed of dough t1 rough said flattening rolls, and means to coilsaid flattened dough on said conveyor which comprises a mesh secured, atits forward end slightly above and overlapping said conveyor.

11. Apparatus for molding dough which comprises means for rolling a massof dough in one direction to a flat shape, means coiling the flattenedmass of dough and means for feeding and orienting said flattened massfrom said rolls to said coilin means in position to coil it in adirection transverse to the direction of rolling.

12. A dough molder comprising a train of pairs of rollers presenting adownwardly sloping passageway for dough pieces, a conveyor extendingtransversely to said passageway to receive flattened dough pieces fromsaid passage, a coiling device cooperating with the upper run of saidconveyor intermediate the ends thereof to coil. the flat dough piecesinto loosely formed scrolls.

a table spaced below the bottom run of the conveyor and presenting a delvery passageway for dough pieces impelled by said bottom run and acurved annular runway for guiding newly formed scrolls into saiddelivery passageway.

13. Apparatus for molding dough which comprises means for flattening andelongating a mass of dough in one direction, means for coiling theflattened mass and means for feeding and 011- enting said flattened massfrom said rolls to said coiling means in position to coil it ina'direction transverse to that of its elongation and flattening,

14. A process of molding dough which comprises rolling a mass oi doughin one direction to a flat shape and then coiling the flattened mass ofdough in a direction transverse to the direction of rolling.

15. A process of molding dough which comprises rol ling a mass of doughin one direction to a flat shape, then coiling the flattened mus ofdough in a direction transverse to the direction 01' rolling andcoalescing said coiled mass by further rolling in the direction ofcoiling.

16. A process of molding dough which comprises flattening and elongatinga mass of dough in one direction and then coiling it into a scroll :11!a direction transverse to that ofits elonga- 17. Apparatus for moldingdough which coniprises means for flattening an elongated mass oi doughin one direction, a belt conveyor to receive the flattened dough fromsaid means and to move said flattened mass in a direction transverse toits direction of elongation and flattening and means to coil saidflattened dough on said conveyor in a direction transverse to itsdirection of elongation.

ALBERT W. BURDE'I'I. RICHARD TANNOUS. ALBERT E. TOILEY.

